La Table de Christophe Hay et Loïs Bée
Opposite Limère golf course, Christophe Hay's second establishment sports a contemporary interior inspired by nature and the forest, the chef's main muses, together with vegetables from his garden. The huge open kitchen is in the hands of chef Loïs Bée, whose highly personal score, underpinned by confident technique, is nonetheless perfectly in tune with the house ethos. The delicate, seasonal cuisine is eco-conscious and favours short supply chains and game in season. Think Sologne trout, cucumber, verbena and tapioca; fillet and andouille of ostrich, parsley-flavoured viennoise, wild garlic,
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La Table de Christophe Hay et Loïs Bée以现代创意料理著称，食材品质与风味呈现广受好评，部分食客赞其为“令人梦想的才华”。餐厅氛围清新舒适，开放式厨房拉近了与客人的距离。然而，服务节奏是主要争议点：多数反馈指出上菜间隔过长（约30分钟），导致用餐时间极长；亦有评论提及服务组织混乱、菜品温度不均及酒单搭配不足。尽管食物本身精致，但缓慢的节奏和偶尔的服务疏漏影响了整体体验的一致性。
适合不赶时间、重视烹饪艺术且能包容缓慢服务节奏的食客。